Italy:

I’ve used this Margarita Flat-bread Recipe and it is amazing! I got it off the Cooking channel website and it is fantastic and very authentic!

Total time: 4 hr 19 min

Prep: 10 min

Inactive Prep: 4 hrs

Cook Time: 9 min

Yield: 8 pizzas

Ingredients

  1. kosher salt
  2. 1×28 oz can pelati tomatoes
  3. All purpose flour (for dusting)
  4. 4×12 oz pizza dough balls, at room temp (follow recipe)
  5. 8 oz mozzarella cheese (grated)
  6. handful of basil leaves (torn)

Pizza Dough:

  1. 1×25-ounce package dry active yeast (2 1/4 teaspoons)
  2. 1/2 cup lukewarm water
  3. 4 cups bread flour
  4. 1 1/2 teaspoons salt
  5. 3/4 cup cold water
  6. 1/4cup olive oil, plus more for bowl

Directions:

  1.  Preheat a wood-fired pizza oven to very hot 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It’s best to heat it for 1 hour at 500 degrees F before baking.
  2. Add tomatoes to a food processor and process until smooth. Season with salt.
  3. Sprinkle some flour on your pizza peal. Using a rolling pin, stretch your dough to a very thin 10-inch round.
  4. Using a spoon to spread, put 1/4 of the sauce on the dough, and spread leaving a 1-inch border. Sprinkle 1/4 of the mozzarella over the sauce.
  5. Gently put the pizza on the floor of the pizza oven. Bake until golden and crisp, about 3 minutes. Top with hand torn basil.
  6. in the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.
  7. Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.
  8. Once the yeast mixture is nice and bubbly, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.
  9. Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.
  10. Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.
  11. Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round.
  12. Repeat with the remaining 3 pizza dough disks.
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